Categories: sambar/Curry/Huli

Ingredients

• Ingredients:
• 4-5 medium Green Tomatoes, quartered
• 1 cup Sour Yogurt or 11/2 cups Sour Buttermilk
• Salt to taste
• For Coconut Paste:
• 3/4 cup grated Coconut, fresh or frozen
• 2-3 Green Chillies (Adjust acc to taste)
• 1/2 tsp Jeera (Optional)
• For Tadka/Tempering:
• 1/4 tsp Methi/Fenugreek Seeds
• 1 tsp Mustard Seeds
• 2 dry Red Chillies, broken
• Small pinch of Hing/Asafoetida
• Few Curry leaves
• 1 tbsp Oil, preferably Coconut Oil

Directions

1. Cook green tomatoes in about 2½ cups of water with salt to taste about 5-7 minutes. You can add a small piece of tamarind pulp only if the buttermilk/yogurt is not sour enough.

2. Mean while, grind grated fresh/frozen coconut with green chillies, and jeera by adding little water to make a smooth paste. Keep aside till needed.

3. Next add this ground paste to cooked green tomatoes and mix well. Add little more water if you find the gravy too thick for your liking and bring it to boil.

4. Beat yogurt by adding little water at a time to get buttermilk consistency and add it to the curry and mix well.

5. Cook it for further 1-2 minutes in low flame and turn off the gas immediately when the gravy comes to gentle boil.

6. Heat coconut oil in a tadka pan and add fenugreek seeds. Roast it till for half a minute and then add mustard, hing, broken red chilli and curry leaves. When mustard starts to pop and sputter transfer the tadka to Green Tomato Majjige Huli or Kai/Kayi Huli and mix well.

7. let this delicious creamy Green Tomato Majjige Huli or Kai/Kayi Huli rest for at least 10 minutes before serving it with rice and pickle of your choice.

8. Please don’t skip adding methi/fenugreek seeds in tadka or tempering as it lends great flavour and aroma.
9. Never boil the Majjige Huli for long after adding yogurt or buttermilk as it will curdle and loose its creamy texture.

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